DISH RESEARCH · Snack
Sonso de Yuca
Bowen’s sonso de yuca bakes its own mashed cassava with cubed mozzarella, butter and whole milk, then adds grated mozzarella for a golden finish and serves it hot.
About Sonso de Yuca
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Bowen’s baked sonso de yuca mixes mashed cassava with cheese, butter and whole milk. This version selects mozzarella, which Bowen names in her reply, with cubed cheese inside and a separate grated cheese finish.
The cassava is peeled with a sharp knife, cut into large chunks and boiled until cooked. It is drained and mashed while hot; this version selects the fork from Bowen’s suggested mashing tools.
The oven is heated to 190°C and the baking pan is greased. Mashed cassava, cubed mozzarella, room-temperature butter and whole milk are mixed in a large bowl, then put into the prepared pan.
The mixture bakes for fifteen minutes. It is taken out and sprinkled with the separate grated mozzarella portion, then baked for another five minutes or until the cheese is golden brown.
Bowen serves the sonso hot. Salt is listed to taste for this version. Her afternoon-snack serving suggestions include coffee, tea or hot chocolate; this version selects coffee alongside the casserole.
Ingredients in Sonso de Yuca
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Bolivia
- Cooking traditions
- Bolivian